The Shopper´s Guide to Icelandic food
-A product of Nature-
Meat
Iceland offers a fine variety of meats: lamb, pork and beef, as well as a limited amount of horse meat and reindeer. Meat display counters are always well stocked with quality fresh meat, handled by top class butchers. Shop refrigerators and freezers carry a wide variety of conveniently packaged meat products. Iceland has strict regulations relating to the handling and storage of meat and the use of hormones is strictly forbidden. Due to the risk of contamination, the import of meat is prohibited. Sheep breeding in Iceland goes back to the time of settlement, which explains the nation's high consumption of lamb. In keeping with tradition, sheep are allowed to graze freely in mountain areas over the summer, feeding on the fresh grass and wild herbs that give Icelandic lamb its distinctive flavour.
Fish
The rich fishing grounds around Iceland are the country's most valuable natural resource; marine products in fact account for 70% of the nation's exports. Icelandic fish, caught in the fresh and unpolluted waters of the North Atlantic, has established a reputation for its superb quality and delicious taste world-wide. Fish is the mainstay of the Icelandic diet, and fresh fish can be had all the year round. In Icelandic restaurants, one discovers the astonishing number of ways in which local chefs use fresh fish as the means for creating the most imaginative gourmet dishes. A feature of Iceland are the many small fish shops, though many supermarkets also offer a wide selection of fresh fish. Wild salmon and trout can also be had over the summer months, due to the popularity of angling as a sport.
Birds and Eggs
Poultry farming is considerable in Iceland. The most common types of bird reared are chicken, duck and turkey. National consumption of poultry has been on the increase, no doubt the result of the rapid growth in number of fast-food and oriental restaurants. Over the centuries, Icelanders have acquired a taste for sea birds, in particular guillemot and puffin, which are caught on the steep cliff faces along the coasts. In spring the colourful eggs of these birds are collected for consumption. Slightly larger than a hen's egg, they are considered a delicacy. Needless to say, your ordinary hen's egg is available at any time of the year.
Cheese and butter
The wide selection available is proof that cheeses- and butter- making is now a well-established and thriving art in Iceland. Today there are 80 types of cheese to be had, including Icelandic variations of many internationally famous cheese. The rapid and very successful development of the past decades now mean that the nation's cheeses are equal to, if not better than, foreign cheeses. Some Icelandic cheeses have even gone on to win international acclaim.
Icelandic butter and butter substitutes come in various forms. As well as butter there is the popular "Smjörvi" and "Létt og laggott", which has a mere 40% fat content (not suitable for frying). The success of Icelandic cheese and butter is due no doubt to the high quality standards and the fact that Icelandic milk is produced in a natural environment untouched by pollution
Milk products
Icelandic milk is one of nature's bounties, of which its countrymen are rightly proud. Through the centuries, this delicate product has been handled with respect and now, in recent years, with imaginative flair. The Icelandic dairy industry is subject to strict production control and all products must meet the high level of quality expected by the public. The extensive range of Icelandic dairy products means that every possible taste is catered for. Still popular today are the centuries-old Icelandic specialities skyr and mysa (whey). Classed as a fresh cheese, skyr is made from skimmed milk and is akin to yogurt, and the German "Quark". Whey is a by-product in the making of skyr and is used in the pickling of slátur. Traditionally, mysa was a popular thirst-quencher and still is today. An ideal substitute for wine when cooking fish.
Dairy products that can be stored for a long period are specially marked with the letter "G".
Bread toppings
A visit to any Icelandic bakery reveals the wide range of bread on offer. Selecting something to go with your bread is no great problem either. The range is simply enormous: international salamis and luncheon sausages, patés and marinated herring, smoked salmon, or to mention a few Icelandic specialities, lamb patés, smoked lamb and rolled sausage.
Fruits & vegetables
Icelanders grow a lot of tasty garden vegetables, e.g. potatoes, cabbage, cauliflower and rhubarb. Vegetables and southern fruits are also imported, making for a wide choice all the year round. In the autumn, Icelanders like to gather wild berries, mainly crowberries and blueberries, which are eaten fresh and also used to make jams and juices, in particular the former. Geothermal energy is used to heat greenhouses especially for the growing of cucumbers, tomatoes, green and red peppers, mushrooms and beautiful garden flowers.
Traditional Icelandic food
Iceland has age-old food traditions, associated with the autumn slaughtering season and the limited possibilities for preserving the meat. Some of these traditions are still very much alive today. The unique "súrmatur" or whey-pickled foods make up the so-called "ūorramatur", relished by Icelanders, especially in the period from January to March. "Seytt rúgbrauđ" (cooked rye bread), "harđfiskur" (dried fish) and "slátur" (blood pudding) are common fare, while "hangikjöt" (smoked lamb) on "flatbrauđ" (rye pancakes) is delicious at any time. Do try some of these national specialities when in Iceland!
Hangikjöt - Smoked lamb. Smoked lamb, leg or shoulder, can be had on the bone, boned or cooked and sliced as luncheon meat. Raw hangikjöt should be boiled in unsalted water at a low heat for about 1Ŋ hours. In Iceland hangikjöt is traditionally served either hot or cold, with potatoes in a white (béchamel) sauce and green peas (variations according to taste). Popular as a luncheon meat, especially on Icelandic rye pancakes (flatbrauđ). A favourite with Icelanders at any time, hangikjöt is traditional Christmas fare.
Harđfiskur - Dried fish. Harđfiskur, dried haddock, cod or catfish, is ready to eat, direct from the package. For extra flavour spread with a little butter. Popular as a snack food, it is also available as freeze-dried titbits.
Sviđ - Singed sheep heads. Singed sheep head should first be thoroughly rinsed and then boiled in well-salted water for 1Ŋ to 2 hours. Sviđ can be eaten hot or cold, with either plain boiled potatoes, mashed potatoes or swede turnips. A popular dish in Iceland, sviđ are an ideal item for a packed lunch. Also available ready-cooked, tinned or pressed and gelled (sviđasulta).
Saltkjöt - Salted lamb/mutton. Salted lamb/mutton needs to be boiled for 1Ŋ hours in unsalted water. It is served either hot or cold with potatoes or swede turnips and is frequently accompanied by split pea soup.
Bjúgu - Smoked minced meat sausage. Cooking directions are given on the package. The sausage can be served either hot or cold with potatoes in a white (béchamel) sauce. An ideally convenient and cheap food for the traveller.
Ūorramatur - Traditional Icelandic foods. In addition to smoked and salted lamb, singed sheep heads, dried fish and rye pancakes (flatbrauđ), traditional Icelandic food includes shark and various pickled foodstuffs, chiefly meat, that have been allowed to stand in whey for 3-4 months. Ūorramatur is particularly associated with the period Jan.-March.
Lax - Salmon. Fresh wild salmon is widely on sale from May to September. Farmed salmon is however available all the year round. Salmon is delicious poached, fried or grilled. Salmon can also be had smoked or pickled ("gravad").
Silungur - Trout. Throughout the country, fresh trout can be bought and permits for trout fishing in lakes and rivers are everywhere available. Smoked trout is also conveniently packed and is delicious on bread.
Niđursođinn matur - Canned foods. All food stores carry a wide range of canned food, fish/meat balls and puddings, sheep heads (sviđ), etc. Such food need only be heated before consumption.
Slátur - Blood and liver puddings. Slátur is a traditional Icelandic food, prepared every year in the months of September and October when the slaughtering season is at its peak. There are two types of slátur: blķđmör (blood pudding) and lifrarpylsa (liver pudding). Blķđmör consists of sheep's blood, meal, suet and spices, mixed together and sewn up in sheep stomachs. Lifrapylsa is quite similar, the difference being that instead of blood minced lamb liver is used. The puddings are boiled for 3 hours and generally served with creamed potatoes or mashed swede turnips. Precooked slátur which only needs to be heated and can also be fried is available at all stores.
Skyr - an Icelandic dairy product. Akin to yogurt and the German Quark, skyr is a dairy product with a very low fat content. Usually eaten with milk or cream, sometimes sprinkled with sugar and often berries when in season; it can of course be eaten plain. Varieties of skyr with added berries and fruits are also available.
List of products, Liste de produits, Warenverzeichnis, Produktförteckning
| Kjöt: | Meat: | Viande: | Fleisch: | Kött: |
| Lamb | Lamb | Mouton (Agneau) | Lamm | Lamm |
| Naut | Beef | Boeuf | Rindfleisch | Nöt |
| Svín | Pork | Porc | Schwein | Gris |
| Folald | Horsemeat (Foal) | Cheval (Poulain) | Fohlen | Häst |
| Hreindũr | Reindeer | Renne | Rentier | Ren |
| Læri | Leg | Gigot | Keule | Lårstek |
| Lærissneiđar | Slices of leg | Tranches de gigot | Keulenscheiben | Skivat lår |
| Hryggur | Saddle/rack | Selle/Échine | Rücken | Rygg |
| Kķtilettur/rifjur | Cutlets/chops | Côtelettes | Koteletts | Koteletter |
| Frampartur | Shoulder | Épaule | Schulter | Bog |
| Frampartssneiđar | Shoulder slices | Tranches d'épaule | Schulterscheiben | Bogskivor |
| Hamborgarhryggur | Smoked saddle of pork | Selle de porc fumée | Geräucherter Schweinerücken | Rökt grisrygg |
| London lamb | Lightly smoked lamb | Mouton légčrement fumé | Leichtgeräuchertes Lamm | Lättrökt lammkött |
| Kjötfars | Sausage meat
(f. meatballs) | Farce | Wurstfleisch | Färsdeg |
| Kjöthakk | Minced meat | Viande hachée | Hackfleisch | Köttfärs |
| Lundir | Tenderloin | Filet | Filet | Filé |
| Hryggvöđvi (filé) | Fillet | Faux-filet | Filet | Filé |
| Smásteik (gúllas) | Boneless stewing meat | Viande ā ragoût | Gulaschfleisch | Grytbitar |
| Súpukjöt | Pot stew meat
(with bones) | Viande ā soupe | Suppenfleisch | Soppkött |
| Afturhryggssneiđ (T-bein) | T-bone steak | Côte de boeuf | T-bone Steak | T-benstek |
| Hamborgarar | Hamburgers | Steak haché | Hamburger | Hamburgare |
| Rifjasteik | Rib steak | Plat de côtes | Rippenbraten | Rebensspjäll |
| Skinka | Ham | Jambon | Schinken | Skinka |
| Beikon (flesk) | Bacon | Lard fumé | Geräuchertes Speck | Rökt fläsk |
| Saltkjöt | Salted meat | Petit salé | Salzfleisch | Saltkött |
| Reykt kjöt | Smoked meat | Viande fumée | Geräuchertes Fleisch | Rökt kött |
| Kálfasneiđ (schnitzel) | Veal schnitzel | Escalope de veau | Kalbsschnitzel | Kalvschnitzel |
| Hangikjöt | Smoked lamb | Viande de mouton fumée | Geräuchertes Lamm | Rökt lammköt |
| Hálf- og fullunnin kjötvara | Prepared Meat products | Produits ā base de viande | Fleischprodukte | Tillagade kjöttprodukter |
| Pylsur og bjúgu | Sausages | Saucisses et saucissons | Wurstwaren | Korv |
| Niđursođiđ kjöt | Canned meat | Viandes en conserves | Fleischkonserven | Konserver |
| Fiskur: | Fish: | Poisson: | Fisch: | Fisk: |
| Ũsa (nũ, nætursöltuđ eđa reykt) | Haddock (fresh, half-salted or smoked) | Églefin (frais, demi-sel ou fumé) | Schellfisch (frisch, leichtgesalzen oder geräuchert | Kolja (färsk, lättsaltad eller rökt) |
| Ūorskur | Cod | Cabillaud | Kabeljau, Dorsch | Torsk |
| Lúđa (smálúđa, stķrlúđa) | Halibut (small, large) | Flétan (petit, grand) | Heilbutt (klein, groß) | Hälleflundra (liten, stor) |
| Sandhverfa | Turbot | Turbot | Steinbutt | Piggvar |
| Skarkoli (rauđspretta) | Plaice | Plie ou carrelet | Scholle, Goldbutt | Rödspätta, rödspotta |
| Karfi | Redfish | Sébaste (Rascasse du Nord) | Rotbarsch | Rödfisk |
| Skata (nũ eđa kæst) | Skate, ray (fresh or fermented and salted) | Pocheteau gris (frais ou fermenté et salé) | Rochen (frisch oder fermentiert) | Rocka (färsk eller jäst och saltad) |
| Skötuselur | Monkfish | Lotte | Angler | Marulk |
| Ufsi | Saithe | Colin, lieu noir | Seelachs, Köhler | Sej |
| Steinbítur | Catfish | Loup (de mer) | Katfisch | Havskatt (Kotlettfisk) |
| Langa | Ling | Lingue | Leng | Långa |
| Rauđmagi* | Lumpfish | Lompe | Seehase | Sjurygg, stenbit |
| Grásleppa* (söltuđ eđa sigin) | Lumpfish (salted or half-dried) | Lompe (salée ou demi-séchée) | Seehase (gesalzen oder halbtrocken) | Sjurygg, stenbit (saltad eller till hälften vindtorkad) |
| Síld | Herring | Hareng | Hering | Sill |
| Saltfiskur | Salt cod | Morue salée | Gesalzener Kabeljau | Saltad torskfisk |
| Lax, villtur, eldislax (nũr reyktur og grafinn) | Salmon, wild, farmreared, (fresh, smoked and dill-cured) | Saumon sauvage, d'élevage (frais, fumé mariné ā l'aneth) | Lachs, wild, gezüchtet (frisch, geräuchert, in Dill eingelegt) | Lax, vild lax odlad lax (färsk, rökt eller gravad) |
| Silungur | Trout | Truite | Forelle | Forell |
| Bleikja | Arctic Charr | Omble Chevalier | Seesaibling | Röding |
| Áll | Eel | Anguille | Aal | Ål |
| Hörpuskel | Scallop | Coquille St. Jacques | Kamm-Muschel | Kammussla |
| Kræklingur | Mussel | Moule | Miesmuschel | Blåmussla |
| Beitukķngur | Whelk | Buccin | Wellhornschnecke | Valthornssnäcka |
| Humar | Lobster | Langoustine | Hummer, Languste | Hummer, languste |
| Rækja, úthafsrækaj | Shrimp, (deep-water) prawn | Crevette rouge | (Tiefsee) Garnele | Räka |
| *árstíđabundiđ - sesonal / saisonnier / nach Jahreszeit /efter årstid. |  | | | |
| Hálf- og fullunnin fiskvara: | Prepared fish products: | Produits ā base de poisson: | Verarbeitete Fischwaren: | Tillagade fiskprodukter: |
| Fiskibollur | Fish balls | Quenelles de poisson | Fischklopse | Fiskbullar |
| Fiskbúđingur | Fish pudding | Farce de poisson cuisinée | Fischpudding | Fiskpudding |
| Fiskfars | Fish dough | Farce de poisson | Fischteig | Fiskfärsdeg |
| Fiskhakk | Minced fish | Poisson haché | Hackfisch | Fiskfärs |
| Fiskborgarar | Fishburgers | Fishburger | Fischburger | Fiskburgare |
| Fiskpylsur, reyktar eđa nũjar | Fish sausage, fresh or smoked | Saucisse de poisson, fraîche ou fumée | Fischwurst, frisch oder geräuchert | Fiskkorv, färsk eller rökt |
| Fuglar: | Birds: | Oiseaux: | Vögel: | Fåglar: |
| Rjúpa* | Ptarmigan | Perdrix des neiges | Schneehuhn | Ripa |
| Lundi | Puffin | Macareux | Papageientaucher | Lunne |
| Reyktur lundi | Smoked puffin | Macareux fumé | Geräucherter Papageientaucher | Rökt lunne |
| Svartfugl* | Guillemot | Guillemot | Alke | Sjöfågel |
| Villigæs* | Wild goose | Oie sauvage | Wildgans | Viltgås |
| Aligæs | Farm-reared goose | Oie domestique | Mastgans | Tamgås |
| Kalkúni | Turkey | Dinde | Pute | Kalkon |
| Villiönd* | Wild duck | Canard sauvage | Wildente | Vildand |
| Aliönd | Farm-reared duck | Canard d'élevage | Mastente | Tamand |
| Kjúklingur | Chicken | Poulet | Hähnchen | Kyckling |
| Kjúklingabringa | Breast of chicken | Blanc de poulet | Hähnchenbrust | Kycklingbröst |
| Kjúklingalæri | Leg of chicken | Cuisse de poulet | Hähnchenkeule | Kycklinglår |
| Unghæna | Young hen/pullet | Poularde | Junghuhn | Unghöna |
| Unghani | Cockerel | Coquelet | Junghahn | Ungtupp |
| Hænuegg | Hen's eggs | Oeufs de poule | Hühnereier | Hönsägg |
| Svartfuglsegg* | Sea-bird eggs | Oeufs de guillemot | Alkeneier | Sjöfågelägg |
| Andaregg* | Duck's eggs | Oeufs de canard | Enteneier | Andägg |
| Gæsaregg* | Goose eggs | Oeufs d'oie | Gänseeier | Gåsägg |
| *árstíđabundiđ/according to season/saisonnier/nach Jahreszeit / efter årstid | | | | |
| Smjör og ostar: | Butter and Cheese: | Fromages et beurres: | Käse und Butter: | Ost och smör: |
| Smjör | Butter | Beurre | Butter | Smör |
| Smjörvi | Butter spread | Beurre allégé ā tartiner | Butteraufstrich | Bregott |
| Létt og laggott | Low-fat spread | Beurre maigre ā tartiner | Magerbutter | Lätt och Lagom |
Gouda, 11%, 17%, 26%
Brauđostur, 26% | Similar to Edam | Similaire ā l'Edam | Ähnelt Edamer | Liknar Edamer |
| Maribo, 26% | | | | |
| Tilsitter, 26% | | | | |
| Ķđalsostur, 26% | Similar to Emmenthal or Baby Swiss | Similaire ā l'Emmenthal ou Baby Swiss | Ähnelt Emmenthaler oder Baby Swiss | Liknar Emmenthaler eller Baby Swiss |
| Skķlaostur | Very mild | Trčs doux | Sehr mild | Mycket mild |
| Mozzarella, 17%, 26% | | | | |
| Búri | Similar to Havarti | Similaire au Havarti | Ähnelt Havarti | Liknar Havarti |
| Port Salut | | | | |
| Gráđostur | Blue cheese | Fromage bleu | Schimmelkäse | Grön mögelost |
| Camembert | | | | |
| Kotasæla | Cottage Cheese | Fromage blanc campagnard | Hüttenkäse | |
| Dala-Brie | Similar to Brie | Similaire au Brie | Ähnelt Brie | Liknar Brie |
| Dala-Yrja | Blue-white cheese | Style Bleu de Bresse | Blauweisser Käse | Mögelost |
| Jöklaostur | Similar to Havarti w/herbs | Similaire au Havarti aux herbes | Ähnelt Havarti mit Kräutern | Liknar Havarti med kryddörter |
| Mysingur | Brown cheese spread | Fromage brun ā tartiner | Molkenkäse als Brotaufstrich | Messmör |
| Mysuostur | Brown cheese | Fromage brun | Molkenkäse | Mesost |
| Rjķmamysuostur | Creamy brown cheese | Fromage brun ā la crčme | Sahne-Molkenkäse | Grädd-mesost |
| Bræddur ostur | Processed cheese | Fromage fondu | Schmelzkäse | Smältost |
| Smurostur, 20% | Cheese spread | Fromage ā tartiner | Streichkäse | Mjukost |
| Rjķmaostur | Cream cheese | Fromage ā la crčme | Sahnekäse | Gräddost |
| Ostakaka | Chesse cake | Gâteau au fromage blanc | Käsekuchen | Ostakaka |
| Léttostur, 4%, 6% | Light cheese spread | Fromage léger ā tartiner | Leichtkäseaufstrich | Magermjukost |
| Bķnda-Brie | Similar to petit Brie | Similaire au petit Brie | Ähnelt petit Brie | Liknar petit Brie |
| Dala-Kollur | A mild cheese | Un fromage doux | Milder Schnittkäse | En mild skärost |
| Mjķlkurafurđir: | Milk Products: | Produits Laitiers: | Milchprodukte: | Mjölkprodukter: |
| Nũmjķlk 3,90% | Fresh (pasteurised) milk | Lait frais | Frischmilch | Standardmjölk |
| Léttmjķlk 1,5% | Low-fat milk | Lait allégé | Fettarme Milch | Lättmjölk |
| Undanrenna 0,1% | Skimmed milk | Lait écrémé | Magermilch | Skummjölk |
| Rjķmi 36%/12% | Cream | Crčme | Sahne | Grädde |
| Kķkķmjķlk (uth) 2% | Coca milk | Lait au cacao | Kakaomilch | Kakaomjölk |
| G-mjķlk 3,90% (uth) | Long-life milk | Lait longue conservation | Haltbare Milch H-Milch | Hållbarhetshandlad mjölk, H-mjölk |
| G-rjķmi 36% (uht) | Long-life cream | Crčme longue conservation | Haltbare Sahne | Hållbarhetsbehandlad grädde, H-grädde |
| G-kaffirjķmi (uth) 12% | Long-life coffee cream | Crčme pour café longue conservation | Halbare Kaffesahne | H-kaffegrädde |
| Sũrđur rjķmi 18%/10% | Crčme fraîche | Crčme fraîche (Sour cream) | Crčme fraîche | Crčme fraîche |
| Súrmjķlk | Buttermilk, soured milk | Lait sur | Dickmilch | Filmjölk |
| Ávaxtasúrmjķlk | Soured milk with fruits | Lait sur aux fruits | Dickmilch mit Früchten | Filmjölk med frukt |
| AB-mjķlk | AB-milk | Lait AB (fermenté) | AB-Milch | AB-mjölk |
| Mysa | Whey | Petit lait | Molke | Vassla |
| Skyr | See description | Voir description | Siehe Erklärung | Se förklaring |
| Ávaxtaskyr | Skyr with fruit | Skyr aux fruits | Frucht-skyr | Frukt-skyr |
| Rjķmaskyr | Cream skyr | Skyr ā la crčme | Sahne-skyr | Grädd-skyr |
| Jķgúrt | Yogurt | Yogurt (yaourt) | Joghurt | Yoghurt |
| Ávaxtajķgúrt | Fruit yogurt | Yogourt aux fruits | Joghurt mit Früchten | Yoghurt med frukt |
| Ūykkmjķlk | Creamy yogurt | Crčme yogourt | Creme-Joghurt | Yoghurtkräm |
| Smámál | Dessert pudding | Dessert | Puddingdessert | Dessertpudding |
| Ís | Ice cream | Glace | Eis | Glass |
| Rjķmaís | Cream ice | Crčme glacče | Eiscreme | Gräddglass |
| Íslenskur matur: | Icelandic specialities: | Spécialités islandaises: | Isländische Spezialitäten: | Isländska specialiteter: |
| Sviđ | Singed sheep heads | Tętes de mouton roussies | Gesengte Schafsköpfe | Svedda lammhuvud |
| Sviđasulta | Sheep-head jelly | Fromage de tęte | Kopfsülze | Sylta av lammhuvud |
| Hangikjöt | Smoked lamb | Viande de mouton fumée | Geräuchertes Lamm | Rökt lammkött |
| Blķđmör | Bloodpudding | Boudin | Blutwurst | Blodkorv |
| Lifrarpylsa | Liver pudding | Boudin de foie | Leberwurst | Leverkorv |
Ũmis súrmatur (blķđmör/lifrarpylsa/
hrútspungar/bringukollar/
selshreifar) | Various soured meats (bloddpudding/liver pudding/ram testicles/breast of lamb/seal flippers) | Mets surs variés (boudin/boudin de foie/testicules de bélier/poitrine de mouton/nageoires de phoque) | Sauerspeisen (Blutwurst/leberwurst/
widderhoden/Lammbrust/
Robbenflossen) | Surmat (blodkorv/leverkorv/
gumsepungar/bringa/
sällabbar) |
| Saltkjöt | Salted lamb | Petit salé de mouton | Gesalzenes Lamm | Saltat lammkött |
| Flatkökur, flatbrauđ | Rye pancakes | Galettes de seigle | Fladenbr. (Roggenpfannk.) | Tunnbröd av råg |
| Seytt rúgbrauđ | Cooked rye bread | Pain de seigle cuit ā la vapeaur | Gekochtes Pumpernickel | Kokt rågbröd |
| Hákarl | Greenland shark | Requin de Groënland | Haifisch | Haj |
| Harđfiskur | Dried fish | Poisson séché | Trockenfish | Torkad fisk |
| Skyr | See description | Voir description | Siehe Erklärung | Se förklaring |
| Ávaxtaskyr | Skyr with fruit | Skyr aux fruits | Skyr mit Früchten | Skyr med frukt
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